Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour

The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flour 100 g, and soybean flour 25 g) (T1), 50% (wheat...

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Detalles Bibliográficos
Autores principales: Roger, Ponka, Bertrand, Bisso Monesso Marvist, Gaston, Zomegni, Nouhman, Bissada, Elie, Fokou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9203213/
https://www.ncbi.nlm.nih.gov/pubmed/35720433
http://dx.doi.org/10.1155/2022/7274193

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9203213/
https://www.ncbi.nlm.nih.gov/pubmed/35720433
http://dx.doi.org/10.1155/2022/7274193

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